<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="431925" val="180004">番茄酱</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>切墩(初级)  </td>
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						    <span class="fwb">时间：</span>10分左右						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">番茄</a></label></span><span class='right'>500克</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
						<td>&nbsp;</td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">柠檬</a></label></span><span class='right'>1个</span>
					</td><td>						<span><label class="fcbm inblok">冰糖</label></span><span class='right'>50克</span>
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					<h2>番茄酱的做法步骤</h2>
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							<p><span class="fwb">1.</span> 番茄划十字放入开水烫一下，将烫好的番茄剥去外皮后切成块状。</p>
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							<p><span class="fwb">2.</span> 切块的番茄放入搅拌机打成泥状，将打好的番茄泥倒入小汤锅内。</p>
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							<p><span class="fwb">3.</span> 锅里的番茄泥加入冰糖，锅开后转小火慢慢熬至略粘稠，中途要不停地搅拌，以免粘锅。</p>
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							<p><span class="fwb">4.</span> 熬至粘稠，呈“酱”状时，挤入柠檬汁继续熬2－3分钟即可。</p>
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					<h2>小贴士</h2>
					<p>番茄酱的保存：<br /> 1、柠檬是很好的抗氧化剂，可延长番茄酱的保存期。<br /> 2、推荐放番茄酱时使用有盖能密封的耐热度高的玻璃容器，使用前用开水烫洗干净，并保持瓶内干燥。<br /> 3、从瓶子里取果酱时，要用干净无水的勺子，最好吃多少取多少，取出后将瓶盖盖紧。<br /> 4、自制的番茄酱存放在冰箱冷藏室，可保存7天。</p>
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